There are certain snacks that simply stop a party in its tracks. You set them down, and suddenly people gather around, grabbing, dipping, and crunching until there’s nothing left but a few crumbs. Fried pickles are exactly that kind of snack. Crispy on the outside, tangy and juicy on the inside, they bring together the satisfying crunch of fried food with the lip-puckering zing of pickles.
Fried pickles are a classic Southern appetizer, though they’ve since spread across the country, popping up on menus everywhere from casual diners to gastropubs. They’re beloved at sports bars, backyard barbecues, and even holiday parties. The best part? They’re surprisingly easy to make at home, with just a few pantry staples and a jar of pickles.
This recipe will guide you through how to make restaurant-style fried pickles that are golden, crunchy, and irresistible.
Ingredients
For the Pickles
- 1 (16-ounce) jar of dill pickle slices or spears (chips are classic, but spears or sandwich slices work too)
- Paper towels, for draining excess moisture
For the Batter and Coating
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (regular or smoked, depending on preference)
- ½ teaspoon cayenne pepper (optional, for heat)
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 large egg
- ¾ cup buttermilk (or whole milk if you don’t have buttermilk)
- 1½ cups panko breadcrumbs (for extra crunch; you can use regular breadcrumbs if preferred)
- ½ cup cornmeal (optional, adds a Southern-style grit and crispness)
For Frying
- 3 cups vegetable oil, canola oil, or peanut oil (high smoke point oils work best)
For Dipping Sauce (Optional but Highly Recommended)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon ketchup
- 1 tablespoon hot sauce (like Frank’s RedHot)
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
Equipment You’ll Need
- Mixing bowls (at least three)
- Whisk or fork
- Deep skillet, Dutch oven, or deep fryer
- Slotted spoon or spider strainer
- Paper towels and a cooling rack
Step-by-Step Instructions
Step 1: Prep the Pickles
Remove pickles from the jar and pat them dry with paper towels. This step is essential — if the pickles are too wet, the batter won’t stick properly, and they may splatter in the oil.
Step 2: Make the Dredging Stations
Set up three bowls:
- Flour mixture: Combine flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
- Egg wash: Whisk together the egg and buttermilk until smooth.
- Breadcrumb mixture: Stir together panko breadcrumbs and cornmeal for the final crunchy coating.
Step 3: Coat the Pickles
- Dredge each pickle slice in the seasoned flour, shaking off excess.
- Dip into the egg wash, ensuring it’s fully coated.
- Press into the breadcrumb mixture until well covered.
Repeat until all pickles are coated. Place them on a tray lined with parchment paper.
Step 4: Heat the Oil
In a deep skillet or Dutch oven, heat the oil to 350°F (175°C). Use a thermometer if possible to keep the temperature consistent.
Step 5: Fry the Pickles
Working in batches (don’t overcrowd the pan), gently drop the coated pickles into the hot oil. Fry for 2–3 minutes per side, until golden brown and crispy.
Use a slotted spoon to remove them and transfer them to a cooling rack or paper towel-lined tray to drain excess oil.
Step 6: Serve with Dipping Sauce
Mix all dipping sauce ingredients together in a small bowl. Serve the fried pickles hot, with sauce on the side.
Tips for Perfect Fried Pickles
- Keep the Oil Hot: If the oil temperature drops, the pickles will absorb more oil and turn soggy instead of crispy.
- Work in Batches: Frying too many at once lowers oil temperature and leads to uneven cooking.
- Double Coat for Extra Crunch: For ultra-crispy pickles, repeat the dredge and dip steps before frying.
- Use Panko + Cornmeal: This combination creates that signature Southern crunch.
- Serve Immediately: Fried pickles are best eaten hot, straight from the fryer.
Variations
- Spicy Fried Pickles: Add extra cayenne or a pinch of chili powder to the flour mixture.
- Beer-Battered Pickles: Replace the buttermilk and egg wash with a batter made from 1 cup flour and 1 cup cold beer.
- Air Fryer Version: Spray coated pickles with oil spray and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway.
- Different Pickle Types: Try bread-and-butter pickles for sweetness or jalapeño pickles for an extra kick.
Serving Ideas
Fried pickles are incredibly versatile and work in many settings:
- Game Day Snack: Serve with ranch, blue cheese dip, or spicy aioli.
- Party Platter: Pair with chicken wings, mozzarella sticks, and onion rings.
- Southern Meal Side: Serve alongside fried chicken, hush puppies, and coleslaw.
- Burger Topping: Place a couple of fried pickles inside a juicy burger for a surprising crunch.
Make-Ahead, Storage, and Reheating
- Make Ahead: You can coat the pickles and refrigerate them for up to 4 hours before frying.
- Storage: Leftover fried pickles (if you have any!) can be stored in the fridge for up to 2 days.
- Reheating: Reheat in the oven at 375°F (190°C) or in an air fryer until hot and crispy again. Avoid microwaving, as it makes them soggy.
The History Behind Fried Pickles
Fried pickles first appeared in the American South, where frying was a favorite cooking method for just about everything. The first recorded fried pickle recipe dates back to the early 1960s at a restaurant called the Duchess Drive-In in Atkins, Arkansas. Since then, they’ve become a Southern classic, appearing on diner menus, state fair stands, and sports bars across the U.S.
Their appeal lies in the contrast: crisp and golden outside, briny and juicy inside — a perfect marriage of textures and flavors.
Why This Recipe Works
This recipe stays true to the spirit of classic Southern fried pickles while adding a few modern touches like panko breadcrumbs for extra crispness. The result is a snack that balances flavor, texture, and fun — tangy, crunchy, and endlessly poppable.
Whether you’re hosting a backyard cookout, preparing appetizers for game day, or just looking to treat yourself, these fried pickles deliver. They’re easy enough for beginners yet impressive enough to wow guests.
